This one is for the gluten-sensitive out there, or if you just love coconut like I do. These are super easy to make, and perfect for this time of the year because they look like little snowballs! Well, if you didn't toast them as much as I did anyway.
Ingredients
- 1.5 cups shredded coconut
- 2 egg whites
- 0.25 cups caster sugar (Alternatively, replace with honey or agave nectar if you want to go sugar free)
- pinch of salt
- Bittersweet chocolate
- splash of milk
Method
- Whip egg whites and salt with an electric mixer, adding sugar slowly until mixture becomes frothy. If you want more of a meringue consistency to the macaroons, whip until stiff peaks form. If not, leave it frothy.
- Add coconut to mixture.
- Take walnut sized pieces and roll into balls.
- Bake for 12 minutes on 180 degrees Celsius (fan assisted)
- Leave to cool for at least half an hour.
- Melt chocolate on very low heat with a splash of milk .
- Dip macaroons in chocolate and leave on baking paper for chocolate to harden. Alternatively, you can drizzle chocolate over the macaroons in a zig-zag motion.
And that's it! One of the easier recipes in this bunch, and very yummy, although fair warning, it will be extremely sweet if your coconut shreds are already sweetened, so try to get unsweetened coconut if you can.
